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Carrot, Potato and Swiss Chard Curry

3 medium potatoes

2 large carrots

1 tablespoon coconut oil

2 tablespoons evaporated cane crystals

2 teaspoons ground cumin

½ teaspoon salt

½ teaspoon cayenne pepper

3 cups Swiss chard, coarsely chopped

1 14.5 oz. can diced tomatoes

1 ½ cups basmati rice

1 tablespoon coconut oil

4 whole cloves

1 small cinnamon stick

4 cardamom pods, bruised

1 teaspoon cumin seeds

½ teaspoon ground turmeric

1 teaspoon salt

3 ¼ cups hot water

 

Place potatoes and carrots in a large saucepan and cover completely with water. Bring to a boil and boil for 4-6 minutes, until crisp-tender. Heat oil a large skillet over medium heat until hot. Add potatoes, carrots, sugar, cumin, salt and cayenne pepper. Cook for 2-3 minutes. Stir in tomatoes and Swiss Chard. Cover and simmer for 4-6 minutes or until swiss chard is tender tender-crisp. Serve over rice pilau. Wash the rice well and leave to soak in cold water for 30 minutes, then drain well. Heat the oil in a heavy saucepan and fry the cloves cinnamon, cardamom pods and cumin seeds for 1 minute. Add turmeric and rice and stir over medium heat for about 3 minutes. Add salt and hot water, bring quickly to a boil, then turn heat very low. Cover and cook for 20-25 minutes. Uncover and allow steam to escape for 3 minutes.  Remove whole spices, lightly fluff rice and serve hot with vegetable curry.